Asparagus Parcels with Wiemy`s Light Hollandaise
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 160 g ham, cooked (corresponds to approx. 4 lare slices)
- 1 kg asparagus, white
- salt
- 300 ml water
- sugar
- Chicken broth, instant
- Lemon juice
- 1 pinch turmeric
- 1 teaspoon tarragon
- 1 egg white
- 4 teaspoons butter (semi-fat butter)
- 2 teaspoons cornstarch (Mondamin)
- 1 egg yolk
Print Recipe
Pin Recipe Instructions
- For the asparagus packets, peel the asparagus, save the skins and lower asparagus sections for the sauce.
- Prepare 4 pieces of aluminum foil and place a slice of ham on each of the aluminum foil. Place 250 g of raw asparagus on each slice of ham, sprinkle with salt and sugar and seal the 4 packets.
- Cook in a preheated oven at 180 degrees for 30 minutes.
- Meanwhile, for the sauce, boil the washed peels and lower asparagus sections with lemon juice, sugar and salt in 300 ml water for about 20 minutes. Then strain and stir the egg white, flour, spices and butter into the brew with the whisk. Bring to the boil and whisk a little hot sauce separately with the egg yolk, add to the sauce and warm up, but do not boil any more.
- The egg white forms fine white flakes in the sauce and provides a nice contrast to the tarragon and the slightly yellowish sauce due to turmeric.
- Lift the ham-wrapped asparagus out of the aluminum foil and arrange on plates. Pour the sauce over it.
- Potatoes go well with it.
- Note: The dish is WW-compatible and has 6 p. With a side dish of potatoes.
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